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A fine dice cut, typically 3 mm cubes, produced from julienne cuts, often used in sauces, soups or as a garnish.

Uniform cube-shaped pieces, comes in various sizes (fine, medium, large), used across different cuisines in myriad dishes.

A football-shaped cut with seven equal sides and flat ends, used to create a uniform presentation for root vegetables.

A cut resulting in thin sticks, about 2-3 mm thick and 2-3 inches long, used commonly for stir-fry and garnishes.

A technique used to slice leafy vegetables and herbs into thin ribbons, often used as a garnish.

Circular pieces typically from cylindrical vegetables, used as a basic cut for salads and sautéing.

A rustic cut of vegetables, about 1 mm thick and simple in shape (squares, triangles, circles), often used in soups and stews.

A very fine cut resulting in tiny pieces of food, ideal for flavoring dishes without noticeable texture.

Diagonal cuts made by rotating the vegetable after each cut, creating asymmetrical chunks used in rustic dishes.